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Beet Onion

Beet Onion comes together with Extra Virgin Olive Oil, Red Wine Vinegar, Garlic, and Kosher Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 2 tbsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Trim attached greens off beets leaving about 1/2 inch;reserve the tops.

2. 2

   Leave the root end intact.

3. 3

   Scrub beets well under cold running water.

4. 4

   Lightly spray/brush beets with olive oil.

5. 5

   Grill beets over indirect medium heat untill tender when pierced with the tip of a knife, 1 to 1 1/2 hours depending on size.

6. 6

   Turn them once at halfway thruogh grilling time.

7. 7

   Remove and let cool to handle, trim and discard ends.

8. 8

   Rub off skins and silce beets into 1/4 to 1/2 inch slices.

9. 9

   Place sliced red beets and golden beets in separate bowls.

10. 10

    Lightly brush onion slices with some of the dressing and grill over direct medium heat till tender, about 10-12 minutes, turning at half way point.

11. 11

    Remove and let cool slightly.

12. 12

    Separate into rings.

13. 13

    Rinse reserved beet leaves under cold running water.

14. 14

    Select the smallest most tender leaves and place those along with the romaine lettuce in a large bowl.

15. 15

    Add half the dressing and toss.

16. 16

    Divide greens into 4 bowls and top with beets and onions.

17. 17

    Drizzle with remaining dressing.

18. 18

    Peel and pith the orange, let the juice and the sections of orange fall into a bowl. (no skin or membrane on orange at all).

19. 19

    Add remaing dressing ingredients including zest and pepper.

20. 20

    Stir gently to combine and not break orange segments too much.